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Tomato Basil Parmesan Soup

Tomato Basil Parmesan Soup
4 hours, 30 min to prepare Serves 6-8

2 15 oz cans diced tomatoes
1 10 oz can tomato sauce
1/4 cup fresh basil, chopped
3 teaspoons garlic, minced
1 tablespoon salt
1 teaspoon pepper
1 white onion, diced
1 cup heavy cream
4 cups chicken broth
2 cups parmesan cheese, shredded
For the roux: 3 tablespoons butter, 1/4 cup flour, 1 cup heavy cream

In a large crock pot, add tomatoes, sauce, basil, garlic, salt, pepper, onion, cream, and chicken broth. Cover and cook on low for 4-6 hours.
Transfer tomato mixture to a blender 30 minutes before serving. Puree, and return to crock pot.
For the roux: melt butter in a medium saucepan, and add flour. Mix until combined. Whisk in heavy cream until smooth.
Add roux and parmesan to tomato mixture in crock pot, stirring to combine.
Cook until cheese is melted, 15-25 minutes. Serve with additional basil and parmesan cheese on top.